Brew number 31 but 1st one to be thrown

[lee1]

hi all Floyd got this 1 spot on boiling water steam no need for sanitisers don't think i have had a brew go bad while ive used this method

[Meatymc]

Cheers Lee. I'm going overboard with steriliser, sanitiser and steam on everything (even bottles which have been sanitised and sealed empty ready for filling) for at least the next few brews until I'm confident this is a one-off.

[Meatymc]

Just had another look at this and if anything it's worse so down the drain it goes - bugger

[lee1]

may the brew gods be with you all the best lee

[Meatymc]

Cheers Mate!

[charliemartin]

Bit late maybe, but just read this thread. I had a similar problem a while back. Changed to dried yeast and the problem disappeared. I suspect my sanitising of my yeast prep gear wasn't up to scratch. You need to be seriously careful with sanitising flasks etc when making yeast starters. I used mainly starsan, but it appears that wasn't good enough. I still use it for sanitising FVs and bottles with no issues so far though.
If I suspect anything has a contamination I usually dig out the thin bleach and blitz it with a bleach solution for half an hour or more.

Cheers,
Charliemartin

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[MTW]

Just had another look at this and if anything it's worse so down the drain it goes - bugger

Best plan, I think. I wouldn't want an infected batch hanging around my equipment for any longer than necessary, just in the blind hope that it may magically clear up. If beer has become a background flavour, as you put it, then it's got to go, and save the liver units for something else!

Onwards and upwards!

[Meatymc]

Just to say I'm now on my 4th subsequent brew and all OK so far. One of these is a Porter (in secondary) which I've tweaked with 2KG of 'Wonky Berry Fruits' from Morrisons. What a bloody mess that was having thawed, heated at 70C for 15 minutes and then put into a grain bag before transferring to secondary. Over the top from what I've read others doing when adding fruit but all for the very reason I submitted this post in the 1st place. If anything is still not right, this brew will most certainly find me out.

Just as an add-on, I fell for the theory that frozen fruit is going to be sweeter given it's supposedly left on the bush until ripe and there is little or no lag-time from picking to freezing and therefore to the table. Well, having tasted the mush as it went in, I can only give a comparable of 'Sheila's' lemonade in The Detectorists - puckered up that much I thought I'd gone blind!!